What you need for gooseberry jam For 1 kilogram of berries, 1.5 kilograms of sugar and 1 glass of water. How to cook gooseberry jam 1. Rinse the berries, cut off the tails on both sides, pierce each berry with a needle or toothpick through 3-4 times. 2. Pour the berries with cold water and leave for 10-12 hours. 3. Stir sugar into the infusion, put on fire, bring to a boil. 4. Bring the syrup to a boil, put the gooseberries, cook the jam for 3-5 minutes, cool. 5. Repeat this procedure 2-3 times, pour gooseberry jam into jars. 6. Cool the jam by turning the jars upside down and wrapping them in a blanket; then remove the jam for storage in a dark cool place.
Before cooking, you can remove the seeds from the berries – this will require a hairpin and gigantic patience. Then the jam will turn out soft, almost like jelly.
Gooseberry jam with walnuts
Products Ripe or unripe gooseberries – 1 kilogram Sugar – 1 kilogram Walnuts – 100 grams Water – half a liter Star anise – 2 stars How to cook gooseberry jam with walnuts1. Sort and wash the gooseberries, cut each berry in half. 2. Chop, sort and chop the edible parts of the walnuts. 3. Pour half a liter of water into a non-enamelled pan, add sugar, put gooseberries and add star anise. 4. Put the pot with syrup and berries on the fire and cook with constant stirring for 15 minutes after boiling. 5. Leave the jam to cool and infuse for 7-8 hours. 6. Put the jam back on the fire, add chopped walnuts and cook for 20 minutes after boiling. 7. Pour the gooseberry jam into hot sterilized jars and cool them by laying them upside down on the table and covering them with a blanket.